This is a EVS project for KV (J &K) students of class V.

1. PRESENTING
PROJECT
ON
KASMIR
&
LADAKH
* Language
* Occupation
* Dress
* Food
* Festivals

2. KASHMIR
&
LADAKH

3. LANGUAGE

4. KASHMIRI
There are three orthographical systems
used to write the Kashmiri language—
these are the Sharada script, the
Devanagari script and the Perso-Arabic
script; Among languages written in the
Perso-Arabic script, Kashmiri is one of the
very few which regularly indicates all
vowel sounds. This script has been in
vogue since the Muslim conquest in India
and has been used by the people for
centuries, in the Kashmir Valley. However,
today, the Kashmiri Perso-Arabic script
has come to be associated with Kashmiri
Muslims, while the Kashmiri Devanagari
script, has come to be associated with the
Kashmiri Hindu community, who employ
the latter script. Though Kashmiri has few
loan words (mainly from Arabic etc.) due
to the arrival of Islam in the Vale,
however, it remains mainly a Dardic
language close to Rigvedic Sanskrit.
Sharda Script
Perso-Arabic script

5. LADAKHI
The principal language of Ladakh is
Ladakhi, a Tibetan language. Educated
Ladakhis usually know Hindi, Urdu and
often English. Within Ladakh, there is a
range of dialects, so that the language of
the Chang-pa people may differ markedly
from that of the Purig-pa in Kargil, or the
Zangskaris, but they are all mutually
comprehensible. Due to its position on
important trade routes, the language of
Leh is enriched with foreign words.
Traditionally, Ladakhi had no written form
distinct from classical Tibetan, but
recently a number of Ladakhi writers have
started using the Tibetan script to write the
colloquial tongue. Administrative work
and education are carried out in English;
although Urdu was used to a great extent
in the past, now only land records and
some police records are kept in Urdu.
Ladakhi Script

6. OCCUPATION

7. KASHMIR: Kashmir's economy is centred around agriculture, handicrafts and tourism.
Traditionally the staple crop of the valley was rice, which formed the chief food of the people.
In addition, Indian corn, wheat, barley and oats were also grown. Given its temperate climate,
it is suited for crops like asparagus, artichoke, seakale, broad beans, scarletrunners, beetroot,
cauliflower and cabbage. Fruit trees are common in the valley, and the cultivated orchards
yield pears, apples, peaches, and cherries. The chief trees are deodar, firs and pines, chinar or
plane, maple, birch and walnut, apple, cherry. Kashmir's are well adept at knitting and making
Pashmina shawls, silk carpets, rugs, kurtas, and pottery. Srinagar is known for its silver-work,
papier machie, wood-carving, and the weaving of silk
Rice Farming
Papier Machie Making

8. LADAKH: Ladakh enjoys a stable and self-reliant agricultural economy based on growing
barley, wheat and peas and keeping livestock, especially yaks, cows, dzos (a yak-cow cross
breed), sheep and goats. At lower elevations fruit is grown, while the high altitude Rupshu
region is the preserve of nomadic herders. In the past, surplus produce was traded for tea,
sugar, salt and other items. Two items grown for export are apricots and pashmina. Since
1974, the Indian Government has encouraged a shift in trekking and other tourist activities
from the troubled Kashmir region to the relatively unaffected areas of Ladakh.
Livestock - Yaks
Farming
Rearing of Pashmina Goat

9. DRESS

10. KASHMIRI DRESS
Womens’s Wear
Mens’s Wear
Children’s Wear

11. LADAKHI DRESS
Men’s Wear
Women’s Wear
Children’s Wear

12. FOOD
Kashmiri cuisine has developed over
hundreds of years. The first major
influence was the food of the Kashmiri
Pandits. Subsequently, food got strongly
influenced by the cuisines of Central Asia,
Persia, Middle East and Afghanistan. The
most notable ingredient in Kashmir
cuisine is mutton, of which there are over
30 varieties. Typical non-vegetarian dishes
are similar to Muslim dishes, but vary in
taste, such as: Rogan josh (spicy lamb
curry), Syun Qaliya (lamb curry in a
yoghurt turmeric base), Matzgand (cooked
lamb meat balls), Yakhein (yoghurt-based
meat dish delicately flavored with
cardamom and bay leaves), Kabargah
(roasted rib chops), Tsoek Tsarvan (made
from the offal of the lamb, either the liver
or the kidneys), Gaad (fish, cooked with
Nadur or Monju or Muj [Radish]). Typical
vegetarian dishes include: Ladyar Tsaman
Dam oluv, Nadeir yakhean, Hak, Nadier
palak, Tsoek vangan (meaning "sour
aubergines," aubergines cooked in a tangy
spicy curry), Razmah goagji (a popular
dish consisting of large cut turnips in a
delicately flavoured kidney bean curry).
Ladakhi food has much in common with
Tibetan food, the most prominent foods
being thukpa (noodle soup) and tsampa,
known in Ladakhi as ngampe (roasted
barley flour). Edible without cooking,
tsampa makes useful trekking food. A dish
that is strictly Ladakhi is skyu, a heavy
pasta dish with root vegetables. As Ladakh
moves toward a cash-based economy,
foods from the plains of India are
becoming more common. As in other parts
of Central Asia, tea in Ladakh is
traditionally made with strong green tea,
butter, and salt. It is mixed in a large churn
and known as gurgur cha, after the sound
it makes when mixed. Sweet tea (cha
ngarmo) is common now, made in the
Indian style with milk and sugar. Most of
the surplus barley that is produced is
fermented into chang, an alcoholic
beverage drunk especially on festive
occasions.

13. KASHMIR
Sheer Chai
Wazwan
Rogan josh
DumAloo
Kehwa
Nadur Yakhni

14. LADAKH
Momos
Tsampa
Thukpa
Making of Gurgur cha
Ladhakhi Gourmet

15. FESTIVALS

16. KASHMIR
Herath (Shiv Ratri)
Navreh
Pan
Zyeth Atham

17. LADAKH
Horn players at Gustor Festival
Hemis Festival
Sindhu Darshan

18. Thank You

19. V - C
E. V. S.
PROJECT
K.V.No.1
GANDHI NAGAR
JAMMU